Healthy Vegan Mac 'n Cheese

An unhealthy recipe made healthy! By using ingredients such as nuts, veggies and spices, the sauce gets the same flavour as cheese!
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Preparation time 2 hrs
Cooking time 30 mins
Total time 2 hrs 30 mins
course Main
cuisine American, Vegan
servings 2 persons
calories 442 kcal


  • Blender
  • Frying pan
  • Cooking pan


  • 75 g raw cashews 65 g macadamias
  • 1 medium peeled carrot steamed or roasted (80 g)
  • 15 g nutritional yeast
  • 1 tsp white or cider vinegar
  • 120 ml water
  • 1 tsp salt
  • ¼ tsp onion powder
  • tsp ground nutmeg
  • 150 g macaroni (or you can put the sauce over veggies or use it as a dipping sauce)
  • 60 g shredded cheese (optional)
  • 2 tsp buttery spread or oil (optional for richness)
  • 1 broccoli (optional)
  • 300 g chicken thigh (optional)


  • Completely cover the nuts in a bowl with water. Let soak anywhere from 2-6 hours, or refrigerate and soak overnight. Drain fully. 
  • Steam or roast the carrot.
  • Combine all ingredients (including 1/2 cup water, but not including the optional cheese-style shreds), and blend in a blender or with an immersion blender until completely smooth. 
  • Cook the macaroni.
  • Cook the chicken. Meanwhile, cut the broccoli and add to the chicken.
  • Transfer to a small pot and heat to temperature, stirring optional cheese shreds in at the end. Taste, and add extra seasonings (onion, salt, nutmeg, pepper) if desired (I like to add another 1/2 tsp salt, onion powder and a pinch more nutmeg to soften the flavour of the nutritional yeast.)


Calories: 442kcalCarbohydrates: 40.3gProtein: 15.2gFat: 25.6gSaturated Fat: 4.9gFiber: 3.5gSugar: 5g
course Main
cuisine American, Vegan
keyword Healthy mac n cheese, Mac n Cheese, Vegan
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